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Apologies...I was beating myself up. It was pointed out to me where I could find a lot of the info needed. A simple internet search gave me the starting point for grains and hop additions. Had I looked to begin with....:drunk:

I was just informed (no one here) that I may not have the intelligence level necessary to brew this beer. Apparently, I do not understand the concept of "looking", otherwise know as "searching". I may need to re-evaluate my abilities before attempting any further brewing. Thank you. Rambus

Hello folks, I want to clone a local favorite but need help with a few things. This beer is a pilsner with heavy New Zealand Southern Cross hop additions. It is light bodied, malty with a crisp clean finish and not particularly strong (6.5-7%). The hops add a STRONG, but not piney, citrus...

:eek: Master

No, changed my mind on that one. I don't want any kind of spice. Wow, I hadn't thought of cream ale... that might actually work. Don't suppose you have a good recipe?;)

What yeast did you use? I definately do not want to rush it, but need something ready in a month. I may need to abandon the saison idea and go for something else.

I came up with a recipe for "quick" Saison. I want to add apple and cranberry extract to make it more festive. Let me know what you all think. 10 lbs Belgian Pilsner malt 1 lb Belgian candy syrup 10 oz Caravienne 4 oz Caramunich 2 oz Fuggles @ 60 1/2 oz EKG @ 15 1/2 oz EKG @ 5...

+1!

Holy f***ing s**t Batman, do you have a program that generates these??? BTW, they are quite good.

Hi Juicepig, First, I would definately cut the brown sugar back to 1/2 to 3/4 lb. The amount you have will surely dry out the finish. Increase your caramel and/or your base malt to get ABV back up. Second, you want more hop bitterness to offset the high alcohol content. I would double the...

Thanks MrOH, I added this to my "favorite" list in Hopville. Looks tasty!

Hi folks, I just found out that my parents and extended family wish to celebrate Christmas/ New Year at the coast. Lucky me right? Yeah...well...I'm the guy that has to supply the beer. My good ol' dad likes his Corona, everybody else is a BMC fan and I'm having trouble trying to come up with...

Yes, Beer Calculus hit it exactly. I think I'll be using it from now on. BTW, had a blowout Monday morning, fitted a lock instead of a blow-off tube. Lost about a pint, no big deal but a fine mess to clean for sure!

Thanks, love your part of the world as well. We vacationed in Clearwater a couple of years ago. Lots to do down there, I miss the big blue water...the sealife was amazing, not like the Atlantic coast at all.

Hello, I'm glad to be brewing again. There is nothing more satisfying than a good beer that you have crafted yourself. Good luck to all and to all a good beer.:mug:

Wanted to let you all know that my Scottish 60, aka Murtagh's Barley Water, turned out pretty good. A little thin, but it's only a 60. Thanks to all for the advice!

Well folks, it's in the fermentor with on OG of 1.046. A little lower than I had planned but, it smells and tastes good. Thanks to you all for the input and advice, I'll let you know how it turns out.

I want to stay in the 1.048 - 1.050 range for OG, IBU...well I don't like an overly hoppy stout so I'm thinking 30-35. Beer Calc. looks good and it gives me a style comparison that I think is closer to what I want. But, I don't understand why the other calculator is so different.

Yes, 5 gal. I think I may do the "happy medium" option and use 5# LME. Thanks for the relply.

Ok, tastybrew says: 6# extra light LME 1# roasted barley .5# chocolate barley .25# malt wheat .5 oz challenger at 60 .25 oz challenger at 30 Beer Calculus says: 4.5# LME .75 rb .5 choc .5 wheat 1 oz hop at 60 .5 hop at 30 So, one says more malt, the other more hops. I don't...